Skip to content
Menu
Mushroom Toast on Sourdough
Breakfast

Mushroom Toast on Sourdough

20 minServes 2Nutri-Score B€€
from @haileecatalano10 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • sourdough bread (thick slices)Bakery2 pieces
  • mushrooms (sliced)Produce250 g
  • butterDairy20 g
  • olive oilPantry15 ml
  • garlic (cloves, minced)Produce2 pieces
  • fresh thyme (leaves picked)Produce2 g
  • saltSpices2 g
  • black pepper (freshly ground)Spices1 g
  • parmesan (finely grated)Dairy20 g
  • lemon juice (freshly squeezed)Produce10 ml

per serving

Nutrition

281kcal

Carbs
31 g
Proteins
10 g
Fat
13 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Grater

step by step

Method

  1. Toast the sourdough

    • Toast the sourdough slices until golden and crisp.
    • Rub the hot toast lightly with a garlic clove if you like.
    Step 1

  2. Sear the mushrooms

    • Heat the olive oil and butter in a frying pan over high heat.
    • Add the sliced mushrooms in a single layer and let them brown without stirring.
    • Stir and continue cooking until deeply golden.
    Step 2

  3. Season the mushrooms

    • Add the minced garlic and thyme leaves and cook until fragrant.
    • Season with salt and black pepper.
    • Finish with a squeeze of lemon juice.
    Step 3

  4. Assemble and serve

    • Pile the mushrooms onto the toasted sourdough.
    • Sprinkle with grated parmesan and extra black pepper.
    • Serve immediately while hot.
    Step 4
Get Mezze